Quesadillas with black beans and avocado

Yield: Two dinner portions and some leftover quesadilla filling for one or two smaller quesadillas

Quesadillas
3 garlic cloves, minced
1/4 sweet onion, sliced
1/4 red onion, sliced
Juice of 1/2 of a lime
1/2 medium green pepper, chopped or diced
~2 cups fresh mushrooms, cut into chunks
1 can ready-cut tomatoes, thoroughly drained
Cumin, to taste
Red pepper flakes, to taste
Black pepper, to taste
Flour tortillas
Shredded cheese (we like to use mozzarella or Monterrey Jack)

Pour a bit of oil into a medium nonstick frying pan, and saute the garlic and onions until the onions start to look translucent. Add the lime juice. Throw in the green pepper and saute until they start getting tender. Then add the mushrooms, and finally add the tomatoes. There might be a lot of liquid by this point. If you haven't already added your spices, stir them in and taste if things are spicy enough/balanced well. When things are hot, transfer the veggies into a glass container so you can store the leftovers (or just into a bowl if everything will be eaten in one serving). Turn off the eye. Add a bit of oil to the pan and add two flour tortillas, so that they make a sort of upside down T shape with the inside halves sticking up vertically from the pan. Add cheese to the horizontal halves, scoop some veggies onto the cheese, then add more cheese on top. Fold down the tortilla halves and turn the heat up to medium and fry to your desired shade of gold/brown. Gently smoosh the ends down with a spatula so the cheese acts as a glue. Then flip the quesadillas over (I like going side-over-side, not open-over-closed) and fry the other side.

Black beans
We use canned black beans, but this recipe should work fine with dry black beans if you hydrate/soak them first. Drain the canned black beans and pour them into a colander. Rinse water over them until all of that salty soupy stuff is gone. Add a bit of oil to a small saucepan/pot, then pour in the beans. Add the juice from the other half of the lime. Add garlic powder, onion powder, red pepper flakes, and parsley (or cilantro if you prefer). Stir and let sit until you're frying the quesadillas. The beans hardly take any time at all to heat up and it's best if you don't overcook them. Turn the heat on medium low and stir occasionally until they're hot enough for you.

Avocado
While quesadillas and beans are cooking, wash and halve a ripe, medium avocado. Remove the pit with a sharp knife or a spoon, then use a butter knife or spoon to take out the avocado flesh in big chunks. Divide the chunks into two portions.

Serve and enjoy!